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| espagnole sauce - www.healthnote25.com |
Espagnole sauce or brown
sauce is one of the five main sauce (mother sauce) in French classic cuisine.
The espagnole sauce is made of thick broth and roux (a mixture of butter and
wheat flour). This sauce is the basis of making a demi-glace that is often used
in French cuisine.
Many modern chefs prefer to
use a demi-glace rather than espagnole sauce in making a derivative sauce
because demi-glace has a lighter flavor. Derivative sauce that can be made from
either espagnole or glace sauce include Bordelaise sauce, Bigarade sauce,
Charcutière sauce, Deviled sauce, Diane sauce, Poîvrade sauce, Madeira sauce,
and Port Wine sauce.
This sauce means
"Spanish sauce". Many theories about the history of this sauce, one
of which states that this sauce was brought by the chef Catherine from Aragon
to England. This happened after he married King Henry VIII of England.
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